3.5 ounces plus .7 ounces Kosher salt
1 1/2 pounds Brussels sprouts, trimmed and halved
1 small Yellow onion or 1 small leek (white part), diced
2 Scallions, sliced thin
1/4 cup Gochugaru (coarse Korean red pepper powder)
2 tablespoons Fish sauce (optional)
2-3 tablespoons Sriracha (depending on desired spice level)
1 tablespoon grated peeled Ginger
1 tablespoon Soy sauce
sesame seeds (optional)2 teaspoons fennel seeds, crushed (optional)
1. Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisk to dissolve. Add brussels sprouts and top with a plate (to keep brussels sprouts submerged). Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
2. Combine onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and fennel seeds in a food processor and pulse until smooth.
3. Toss Brussels sprouts in mixture, make sure Brussels sprouts are thoroughly coated. Transfer to two 32-ounce canning jars. Packing down the vegetables is an important part to canning them. Use a wooden spoon to push Brussels sprouts down to eliminate any air gaps.
4. Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisk dissolve salt. Add pickling liquid to jars to cover Brussels sprouts. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Place in refrigerator. This will last for several months.